Herbed Potato Salad with Green Beans and Cherry Tomatoes

Recipe by Jean Kressy, COOKING LIGHT June 1998. Published online at http://www.myrecipes.com/recipe/herbed-potato-salad-with-green-beans-tomatoes

Ingredients

  • 2 1/2 pounds small red potatoes, quartered
  • 2 cups (2-inch) cut green beans (about 1/2 pound)
  • 1 cup chopped fresh basil
  • 1/2 cup thinly sliced green onions
  • 1/4 cup white wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 garlic cloves, crushed
  • 2 cups diced seeded tomato

Directions

  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.
  2. Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.

Asian Plum Sauce (small batch recipe)

plum sauce

From Karen at My Pantry Shelf; adjustments made for Intervale Food Hub members

1 pound plums, washed, pitted and diced

1/4 cup apple cider vinegar

1/4 cup brown sugar, lightly packed

2 tablespoons soy sauce

1 1/2 tablespoons freshly grated ginger

1 garlic cloves

1/2 of a star anise, or one on the small side

Sterilize half pint or 4 ounce jars.

Toss all ingredients in a medium sized pot.  Bring to a boil, then reduce heat to a simmer.  Stir the mixture every minute or so using the back of the spoon to gently break down the plum.  Cook until the mixture begins to thicken.  This will take between 15 and 25minutes depending on whether you are making a half or whole recipe.  Remove and discard the star anise and puree the mixture until smooth.  An immersion blender works great.  If you do not have one, transfer the mixture to your blender or food processor, puree, and then return the mixture to the pot and bring to a simmer once more.

If you plan to use the sauce within a week or two, pour into sterile jars, cover, and refrigerate once cool.

If you want to preserve the sauce for later use, ladle jam into hot sterile jars.  Leave a 1/2 inch head-space. Top with a new lid and band. Process in a hot water bath for 10 minutes for half-pint jars and smaller.  See Home Canning Basics for more information about the canning process.

Easy Ratatouille

easy ratatouille

From Ali at Gimme Some Oven; adjustments made for Intervale Food Hub members

Ingredients:

  • 1 medium eggplant, cut into bite-sized pieces
  • Kosher salt and freshly-ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 medium white, red, or yellow onion, peeled and cut into bite-sized pieces
  • 6 cloves garlic, peeled and roughly chopped
  • 2 bell peppers, cored and cut into bite-sized pieces
  • 2 large zucchini, cut into bite-sized pieces
  • 2 pints fresh cherry or grape tomatoes
  • 2 tablespoons finely-chopped fresh basil leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 large sprig fresh rosemary (or 2 sprigs fresh thyme or oregano)
  • 1/2 cup dry white wine* (or dry red wine)

Directions:

  1. Add diced eggplant to a colander, and toss with 1 teaspoon salt. Let sit 15 minutes, then rinse and squeeze out excess liquid.
  2. Meanwhile, in a large Dutch oven or stockpot, heat 1 tablespoon oil over medium. Add onion and sauté for 5 minutes, stirring occasionally.  Add the remaining 2 tablespoons olive oil, garlic, bell peppers, and zucchini, and sauté for an additional 10 minutes, stirring occasionally, until the vegetables are mostly cooked through.
  3. Stir in the eggplant, tomatoes, basil, red pepper flakes, bay leaf, and rosemary, and cook for 10** more minutes, stirring occasionally.  Slowly add in the wine, stirring the bottom of the pan to scrape up any brown bits that may have formed.  Cook for 5 more minutes, stirring occasionally.  Season with salt and black pepper, and remove the bay leaf and rosemary.
  4. Serve warm, with a side of crusty bread, quinoa, rice or pasta.  (I also recommend sprinkling on some Parmesan cheese, if you’d like.)

*If you do not cook with wine, feel free to substitute in 1/4 cup chicken or vegetable stock + 1/4 cup red wine vinegar instead of the wine.

**If you would like more of a stew consistency, feel free to reduce the heat to medium-low after 10 minutes, cover, and simmer for an additional 10-15 minutes.

Pork Kabobs with Soy Ginger Marinade

pork kabobs

From Kelly at No Thanks to Cake; adjustments made for Intervale Food Hub members

  • 2 Tbsp. soy sauce
  • 1 Tbsp. olive oil
  • 1 Tbsp. water
  • 1 Tbsp. honey
  • grated zest and juice of 1 lime
  • 1 Tbsp. grated ginger
  • 1 garlic clove, minced
  • 1/2 lb. pork kabob meat
  • 1 red pepper, cut into cubes
  • 1 1/2 cups grape tomatoes
  • 1/2 red onion, cut into thick slices

INSTRUCTIONS

 1.  In a medium bowl, whisk together the soy sauce, olive oil, water, honey, ginger, lime, and garlic.

2.  Cut your tenderloin into 1-inch cubes, and add to a ziplock bag.  Coat with 1/2 of the marinade.

3.  Place plastic bag in a small bowl in the refrigerator to marinate overnight.  Reserve remaining marinade in the refrigerator.

4.  About 3 hours before you’re ready to grill, combine your cut veggies and the reserved marinade in a separate bag.  Store in the refrigerator until it’s time to grill.

5.  Preheat your grill.

6.  Thread your pork and veggies on separate skewers, as cooking time will vary.

7.  Place the pork on the grill first, adding the veggies after about 4 minutes.

8.  Grill until pork is cooked through and veggies have a light char.

9.  Carefully remove from skewers – – watch out as ends will be hot!

 

Blueberry Jam Stuffed French Toast

stuffed french toast

From Amy at She Wears Many Hats; adjustments made for Intervale Food Hub members

Ingredients

  • 4 eggs
  • ⅓ cup heavy cream (or half and half)
  • Zest of one orange, approx. 1-2 teaspoons
  • Juice of one orange, approx. ¼ cup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 4 oz. cream cheese
  • ¼ cup blueberry preserves (or favorite preserves)
  • 8 slices of sturdy bread, sliced thick (I used a multigrain)
  • 2 tablespoons butter

Instructions

  1. Lightly whisk the eggs, cream, orange zest, juice, vanilla, nutmeg, cinnamon, sugar and salt together in a shallow baking dish to combine.
  2. In a separate bowl mix together cream cheese and preserves.
  3. Make 4 sandwiches using the cream cheese mixture.
  4. Carefully dip each sandwich in the egg mixture; be sure to flip being careful to cover all sides completely. Let them rest on a plate while you prepare the griddle or skillet.
  5. Heat griddle or skillet over low-medium heat. Depending on how much room you have to cook each sandwich, you’ll need to split the butter between batches, roughly using ½ tablespoon per sandwich.
  6. Place sandwiches on heated griddle or skillet, and cook 3-5 minutes per side, until golden brown.
  7. Cut in quarters or halves. Serve with a dusting of powdered sugar and/or syrup.

Green Beans with Oregano and Garlic

IMG_4678.jpg

From My Own Private Kitchen; adjustments made for Intervale Food Hub members

1 lb green beans, trimmed

4 cloves garlic, smashed

2 tbsp fresh oregano leaves

1 lemon, halved

1 tbsp olive oil

salt and pepper

 

1. Preheat oven to 450 degrees. Toss the green beans with olive oil and salt and pepper, spread them on a baking sheet and arrange the garlic on top. Place the green beans in the oven and roast for 8-10 minutes, until beans are just tender.

2. Sprinkle the oregano on the green beans and return to oven for 1-2 more minutes or until oregano is wilted. Remove the beans from the oven and set aside to cool slightly. Chop the roasted garlic and fold into the green beans. Squeeze lemon juice on beans just before serving. Season to taste with salt and pepper. Serve green beans warm.

Grilled Eggplant Spirals with Greek Yogurt, Tomato, and Cucumber

eggplant rolls

From Joshua Bousel for Serious Eats; adjustments made for Intervale Food Hub members

Ingredients

  • For the Filling:
  • 1 1/2 cups Greek yogurt
  • 1/2 cup finely grated feta cheese
  • 1 tablespoon fresh juice from 1 lemon
  • 1 tablespoon finely minced fresh oregano
  • 1 teaspoon finely minced fresh mint
  • 1 teaspoon finely minced fresh dill
  • 1 teaspoon minced garlic (about 1 medium clove)
  • Kosher salt and freshly ground black pepper
  • For the Eggplant Rolls:
  • 2 large eggplants, ends trimmed and cut lengthwise into 1/4-inch slices
  • 1/3 cup extra-virgin olive oil
  • 3 roma tomatoes, stemmed, cored, and cut into 1/4-inch dice
  • 1 English cucumber, seeded and cut into 1/4-inch dice
  • Kosher salt and freshly ground black pepper

Directions

  1. For the Filling: Whisk together yogurt, feta, lemon juice, oregano, mint, dill, and garlic in a medium bowl. Season with salt and pepper.

  2. For the Eggplant Rolls: Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush eggplant slices with oil and season with salt and pepper. Grill eggplant until browned on both sides, 2-3 minutes per side. Transfer to a large tray or cutting board and let cool for 3-5 minutes.

  3. Spread a layer of filling over each eggplant slice and top each with a single layer of tomatoes and cucumber. Roll eggplant slices into spirals and serve.

Eggplant, Squash, and Tomato Hash with Baked Eggs

eggplant hash

From J. Kenji Lopez-Alt for Serious Eats; adjustments made for Intervale Food Hub members

Ingredients

  • 2 Italian eggplants, sliced in half and cut into 1/2-inch disks
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 medium summer squash, sliced in half and cut into 1/4-inch disks
  • 1 medium zucchini, sliced in half and cut into 1/4-inch disks
  • 1 medium onion, cut in half and cut into 1/4-inch slices
  • 2 medium cloves garlic, thinly sliced
  • 1 pint cherry tomatoes, split in half
  • 4 eggs
  • 2 tablespoons sliced chives
  • Hot sauce or chili paste for serving

Directions

  1. To Cook Eggplant in the Microwave: Season eggplant slices lightly on both sides with salt. Place double layer of paper towels or clean kitchen towel on large plate and lay single layer of eggplant slices on top. Top with 2 more layers paper towels or clean kitchen towel. Top with second large plate and place another layer of paper towels and eggplant on top. Top with third large plate. Microwave on high power until eggplant is easily compressed, about 3 minutes (be careful, plates will be hot). Press eggplant slices firmly between paper towels until compressed. Set aside on a large plate. Repeat microwaving and pressing steps until all eggplant slices are compressed. Continue with step 3. Adjust oven rack to upper-middle position and preheat oven to 400°F.

  2. To Cook Eggplant in Oven: Adjust oven rack to center position and preheat oven to 375°F. Line a rimmed baking sheet with a double layer of paper towels. Spread eggplant slices over towels in a single layer and top with a second layer of paper towels. Top with a second rimmed baking sheet. Bake until eggplant slices are easily compressed, about 30 minutes. Remove from oven and press down on top tray to compress slices. Let cool, then transfer eggplant to a large plate and continue with step 3. Adjust oven rack to upper-middle position and increase heat to 400°F.

  3. Heat 1/4 cup of olive oil in a large non-stick or cast iron skillet over high heat until shimmering. Add eggplant, season to taste with salt and pepper, and cook, stirring and tossing occasionally, until well browned, about 3 minutes. Return to large plate.

  4. Add additional 2 tablespoons of oil to skillet and heat until shimmering. Add squash and zucchini slices, season to taste with salt and pepper, and cook, tossing occasionally, until well browned, about 5 minutes.

  5. Add remaining 2 tablespoons oil to skillet and heat until shimmering. Add onions, season to taste with salt and pepper, and cook, stirring, until onions are softened and just beginning to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until they soften, about 5 minutes. Return eggplant, zucchini, and squash to skillet.

  6. To complete, divide mixture between four individual oven-safe serving dishes. Create a well in the center of each one and break an egg into it. Bake until egg is barely set but yolk is still soft, about 6 minutes. Alternatively, leave mixture in large skillet, create four wells, break an egg into each, and bake until eggs are barely set but yolks are still soft, about 6 minutes. Season eggs with salt and pepper and sprinkle with chives. Serve immediately with hot sauce or chili paste.

Grilled Corn Salad

grilled corn salad

From allrecipes.com; adjustments made for Intervale Food Hub members

  • 6 ears freshly shucked corn
  • 1 green pepper, diced
  • 2 Roma (plum) or slicing tomatoes, diced
  • 1/4 cup diced red onion
  • 1/2 bunch fresh cilantro or parsley, chopped, or more to taste
  • 2 teaspoons olive oil, or to taste
  • salt and ground black pepper to taste

Directions

  1. Preheat an outdoor grill for medium heat; lightly oil the grate.
  2. Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
  3. Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

Havarti & Herb Breakfast Bread

Recipe courtesy of Homegrown & Healthy

-- Perfect recipe for that delicious Halfpipe cheese from Mt. Mansfield Creamery in the omnivore baskets this week! --

 

INGREDIENTS

1 batch of easy dough

1 package of Halfpipe or Havarti cheese, shredded

5 slices of bacon, diced

3 green onions, diced

3 eggs, beaten

 

PREPARATION

  1. Prepare dough according to directions, either the night before or that morning (it only takes 15 minutes).
  2. Preheat oven to 375.
  3. Mix together cheese, bacon and onions.
  4. Split dough into balls and line the bottom of a cast iron skillet. Layer with cheese mixture and then pour beaten eggs on top.
  5. Put in oven and bake for about 30-45 minutes until the center is all of the way cooked.
  6. Allow to cool before serving

 

Plum Torte

INGREDIENTS   ¾ to 1 cup sugar  ½ cup unsalted butter, softened  1 cup unbleached flour, sifted  1 teaspoon baking powder   Pinch of salt (optional)  2 eggs  24 halves pitted purple plums   Sugar, lemon juice and cinnamon, for topping      INSTRUCTIONS   Heat oven to 350 degrees.  Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.  Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.  Bake 1 hour, approximately. Remove and cool; refrigerate or freeze* if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)   *To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

INGREDIENTS

¾ to 1 cup sugar

½ cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

 Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

 Sugar, lemon juice and cinnamon, for topping

 

INSTRUCTIONS

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze* if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

*To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

Zucchini Corn Pancakes

Ingredients

  • 4 large eggs, beaten

  • 1/4 cup olive oil

  • 2 tsp salt

  • 1/2 tsp ground pepper

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 3 cups grated zucchini (about one large zucchini)

  • 1 cup fresh sweet corn off the cob or frozen corn

  • 1 cup shredded cheddar cheese (or your favorite cheese)

  • 1 3/4 cups unbleached all-purpose flour

Method

  1. In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.

  2. Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.

  3. Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.

  4. Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.

  5. Serve warm with your favorite toppings.

http://www.girlversusdough.com/2011/08/10/zucchini-corn-pancakes/